Since my youth, I have grown up around handcrafted aged tea. My father, a pu-erh enthusiast who has been sourcing tea for the last 15 years, would bring a tea cake of Laobanzhang pu-erh home and share it around the family table. He would enthusiastically describe how sweet the tea is and its incredible effect on his body and energy level. But my family would give him a confused look while eyeing the oolong he brought us as we tasted more bitterness than sweetness.
It wasn't until I began to dine at Michelin-starred restaurants that I truly began to appreciate the unparalleled quality of his teas. After experiencing afterthought selection of tea bags amongst fine wine and superb dishes, I decided to elevate tea experiences at high-end restaurants and hotels through Mansa Tea.
We've been sharing our handcrafted aged tea with the luxury hospitality industry since the beginning of Mansa Tea. That is pre-COVID. As COVID shut down our hospitality partners, we decided to work directly with aspiring tea connoisseurs.
Pu-erh enthusiasts frequently brag and say, "I drink pu-erh tea" as a sign of connoisseurship. This status creates an invisible line between them and other tea lovers who haven't solved the pu-erh tea puzzle just yet. This famous aged tea can be a hard nut to crack for many tea drinkers.
Because I went through that tea journey, I want to help share this world of aged tea step-by-step so that you can also immerse yourself in this eye-opening world of tea connoisseurship. I would love all of you to enjoy the subtle flavor differences across multiple infusions and appreciate the balance between the slight bitterness in taste and the richness in the natural aroma. Because life is too short to drink bad tea.
Ashley, Founder & CEO
Certified Tea Sommelier